For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth 1 Tblsp ketchup 1/4 tsp Worchester sauce 1/4 tsp Kitchen Bouquet 4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Include buns the day of the swap.
1 medium onion, chopped 2 cloves garlic, minced 1-2 T. oil for sautéing 4 oz can chopped green chilies 15 oz can Italian style chopped stewed tomatoes, undrained 4 cups chicken broth 1 t. ground cumin 1 t. chili powder 1 t. lemon-pepper seasoning 2 t. Worshershire sauce 1/2 t. Tabasco 3 cups chicken, baked or broiled, chopped or shredded
Sauté onion and garlic in oil. Add rest of ingredients. Simmer for 20 minutes. In a small bowl mix ¼ cup flour and ½ cup water. Wisk back into soup and heat to boiling. Cool soup. Double bag, seal, label and freeze flat.
Serving day: Thaw completely. Heat until warmed through. Top with any of the following:
Grated cheese for topping Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips Avocado, sliced or cubed Sour cream Fresh diced tomatoes Chopped fresh cilantro
Ingredients 1 teaspoon Salt 2 pounds Ground beef 2 Cloves garlic crushed 1 teaspoon Ground cumin 1 teaspoon Oregano crushed 1/2 cup Green chilis chopped 1/2 cup Taco sauce 1/2 cup Sour cream 1/4 cup Cider vinegar 1 stick Butter melted 9 - 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.
4-5 boneless chx breasts, diced 1 jar of salsa 1/2 tsp cumin 1/2 tsp chili powder 1/2 can black beans 1/2can corn 4-6 tortilla shells Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions: Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown. serve with salsa and sour cream if desired!
•14 manicotti shells •1 onion, chopped •2 cloves minced garlic •¼ cup butter •3 cups cubed ham – good buy at Aldi •1/3 cup grated parmesan cheese •6 Tbsp. butter •6 Tbsp. flour •3 cups milk •½ tsp. pepper •2 cups shredded Swiss cheese •½ cup grated parmesan cheese
Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture.
Place ham mixture in one bag and cheese mixture in another. Bundle together in freezer bag. Bring box of manicotti noodles on swap day.
Serving Day Instructions: Cook manicotti as directed. Drain and set aside. Spread half of the cheese sauce in the bottom of a greased 9X13 pan. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts 1/3 cup butter 1/3 cup chopped onion ½ cup flour ½ tsp salt ¼ tsp pepper 1 ½ cups chicken broth 2/3 cup milk 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions. Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Italian Hot Beef
ReplyDeleteFor each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Include buns the day of the swap.
Chicken Tortilla Soup:
ReplyDelete1 medium onion, chopped
2 cloves garlic, minced
1-2 T. oil for sautéing
4 oz can chopped green chilies
15 oz can Italian style chopped stewed tomatoes, undrained
4 cups chicken broth
1 t. ground cumin
1 t. chili powder
1 t. lemon-pepper seasoning
2 t. Worshershire sauce
1/2 t. Tabasco
3 cups chicken, baked or broiled, chopped or shredded
Sauté onion and garlic in oil. Add rest of ingredients. Simmer for 20 minutes. In a small bowl mix ¼ cup flour and ½ cup water. Wisk back into soup and heat to boiling. Cool soup. Double bag, seal, label and freeze flat.
Serving day:
Thaw completely. Heat until warmed through. Top with any of the following:
Grated cheese for topping
Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips
Avocado, sliced or cubed
Sour cream
Fresh diced tomatoes
Chopped fresh cilantro
Freezer Beef Chimichangas
ReplyDeleteIngredients
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 stick Butter melted
9 - 7 inch Flour tortillas
COOKING DAY:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY:
Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas.
Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.
Chicken Quesadillas
ReplyDeleteCindy Brueggeman
4-5 boneless chx breasts, diced
1 jar of salsa
1/2 tsp cumin
1/2 tsp chili powder
1/2 can black beans
1/2can corn
4-6 tortilla shells
Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions:
Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown.
serve with salsa and sour cream if desired!
Ham Stuffed Manicotti
ReplyDelete•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham – good buy at Aldi
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese
Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture.
Place ham mixture in one bag and cheese mixture in another. Bundle together in freezer bag. Bring box of manicotti noodles on swap day.
Serving Day Instructions:
Cook manicotti as directed. Drain and set aside. Spread half of the cheese sauce in the bottom of a greased 9X13 pan. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Classic Chicken Pot Pie
ReplyDeleteSupper Swap recipe
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup chopped onion
½ cup flour
½ tsp salt
¼ tsp pepper
1 ½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions.
Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.